Lemon Scones Recipe

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Lemon Scones

Contributed by: Melinda

I think baking powder biscuits was the first recipe I ever made. This should be very moist, but not overly sticky

1 cup unbleached organic white flour
2 tbl - 1/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
Grated zest from one Meyer Lemon
1 tbl Meyer Lemon juice
4-5 tbl butter, diced into approx. 1/3 inch pieces
2/3 cup milk (you may not need it all)
Optional Icing
1 tbl Meyer Lemon juice
1/2 cup powdered sugar

Preheat the oven to 400
In a mixing bowl, combine flour, sugar, baking powder, salt and lemon zest
Add butter pieces, and with a fork or pastry blender, begin to incorporate the butter into the flour
Once the butter has been coated with flour and broken into slightly smaller pieces, use your finger tips to quickly work the dough until it resembles coarse meal
Make a well in the center of the bowl and add slightly less than 1/2 cup milk and the lemon juice
Using your finger or a fork, working in a circle around the inner side of the well, mix the milk into the flour mixture, adding more milk if needed
Remove the ball of dough to a floured surface and knead for about 2-3 minutes, until the milk has been absorbed and the dough is smooth
Using your palms, press dough into a rectangle about 3/4 - 1 inch thick
Cut into wedges or shapes and place onto a greased baking sheet
Bake about 12 - 15 minutes, until just turning golden on the bottom
Remove from the baking sheet and allow to cool on a rack
To make icing, mix lemon juice and powdered sugar, using a small amount of milk if necessary to obtain desired consistency
Drizzle icing from a spoon over the scones and serve

Questions about this recipe?